Dietary diversity practices and determinants among pregnant women in Jigjiga, Ethiopia: insight from a community-based cross-sectional study

Objective: Maintaining a balanced diet throughout pregnancy is difficult for many pregnant women, despite the fact that appropriate nutrition is crucial for the health of both the mother and child. A wide variety of foods is essential to meet the increased nutritional demands during this key period. To shed light on the factors influencing pregnant women's food choices, this study aimed to assess the prevalence of dietary practices and their determinants among pregnant women in Jigjiga, Somali Region, Ethiopia. Methods: A community-based cross-sectional study was conducted from June 1 to July 30, 2023. Pregnant women were selected using multistage sampling. Data were collected via face-to-face interviews using a structured questionnaire. Dietary diversity was assessed using a 24-h recall covering 10 food groups. Data were entered into EpiData version 7 and analyzed with SPSS version 26. Binary and multivariable logistic regression identified factors associated with dietary diversity, with odds ratios (OR) and 95% confidence intervals (CI). Statistical significance was set at P ​< ​0.05. Result: This study revealed that 178 (44.7%) pregnant women had good dietary diversity practices, and 220 (55.3%) had poor dietary diversity practices. High school diploma and above (Adjusted Odds Ratio [AOR] ​= ​6.74, 95% CI ​= ​2.12, 21.37), monthly income of ≥3000 EB (AOR ​= ​2.46, 95% CI ​= ​1.17, 5.16), two or more visits during antenatal care (ANC) follow-up (AOR ​= ​15.29, 95% CI ​= ​6.26, 37.3), and food-secured households (AOR ​= ​2.893, 95% CI ​= ​1.58, 5.29) during pregnancy were factors positively associated with good dietary diversity practices among study areas. Conclusion: Poor dietary diversity was common among pregnant women in Jigjiga. Key determinants included low education, low income, limited ANC visits, and household food insecurity. Health providers should counsel pregnant women to improve meal frequency and dietary diversity during ANC visits.